CA2051704A1 - Process for microwave browning and product produced thereby - Google Patents

Process for microwave browning and product produced thereby

Info

Publication number
CA2051704A1
CA2051704A1 CA002051704A CA2051704A CA2051704A1 CA 2051704 A1 CA2051704 A1 CA 2051704A1 CA 002051704 A CA002051704 A CA 002051704A CA 2051704 A CA2051704 A CA 2051704A CA 2051704 A1 CA2051704 A1 CA 2051704A1
Authority
CA
Canada
Prior art keywords
browning
food product
microwave irradiation
reactants
maillard
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Granted
Application number
CA002051704A
Other languages
French (fr)
Other versions
CA2051704C (en
Inventor
David J. Domingues
William A. Atwell
Paul J. Beckmann
Julio R. Panama
Robin Sue Eichen Conn
Kristin L. Matson
Ernst B. Graf
Milton S. Feather
Steven K. Fahrenholtz
Victor T. Huang
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Pillsbury Co
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Publication of CA2051704A1 publication Critical patent/CA2051704A1/en
Application granted granted Critical
Publication of CA2051704C publication Critical patent/CA2051704C/en
Anticipated expiration legal-status Critical
Expired - Fee Related legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/06—Baking processes
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
    • A23L27/215—Synthetic spices, flavouring agents or condiments containing amino acids heated in the presence of reducing sugars, e.g. Maillard's non-enzymatic browning
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/40—Colouring or decolouring of foods
    • A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
    • A23L5/47—Addition of dyes or pigments, e.g. in combination with optical brighteners using synthetic organic dyes or pigments not covered by groups A23L5/43 - A23L5/46
    • A23L5/48—Compounds of unspecified constitution characterised by the chemical process for their preparation

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)

Abstract

A food product having a browning surface area or region for developing a desired browning effect during preparation of the food product for consumption by microwave irradiation. The food product includes a starch-based component and a brown-ing system applied to the component to provide the browning surface area or region. The browning system includes Maillard browning reactants for developing the desired browning effect during microwave irradiation, and a carrier system which contains the Maillard browning reactants. The carrier system maintains the Maillard browning reactants in a substantially reactively im-mobilized state on the food product prior to microwave irradiation and while the food product is at temperatures of up to about 40° F for up to several days.
CA002051704A 1989-04-17 1990-04-17 Process for microwave browning and product produced thereby Expired - Fee Related CA2051704C (en)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
US339,567 1989-04-17
US07/339,567 US5108770A (en) 1989-04-17 1989-04-17 Process for microwave browning
PCT/US1990/002059 WO1990012506A1 (en) 1989-04-17 1990-04-17 Process for microwave browning and product produced thereby

Publications (2)

Publication Number Publication Date
CA2051704A1 true CA2051704A1 (en) 1990-10-18
CA2051704C CA2051704C (en) 2003-07-29

Family

ID=23329638

Family Applications (1)

Application Number Title Priority Date Filing Date
CA002051704A Expired - Fee Related CA2051704C (en) 1989-04-17 1990-04-17 Process for microwave browning and product produced thereby

Country Status (5)

Country Link
US (1) US5108770A (en)
EP (1) EP0469086B1 (en)
CA (1) CA2051704C (en)
DE (1) DE69014109T2 (en)
WO (1) WO1990012506A1 (en)

Families Citing this family (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5059434A (en) * 1989-01-10 1991-10-22 International Flavors & Fragrances Inc. Microwave browning composition and process for producing the same
US5443858A (en) * 1993-11-18 1995-08-22 Golden Valley Microwave Foods, Inc. Composition for sweetening microwave popcorn; method and product
EP0769245A1 (en) * 1995-10-19 1997-04-23 Societe Des Produits Nestle S.A. Browning composition
GB9706235D0 (en) * 1997-03-26 1997-05-14 Dalgety Plc Flavouring agents
EP0991350B1 (en) * 1997-05-19 2005-05-04 Commonwealth Scientific And Industrial Research Organisation Microwave browning of vegetables
US6261612B1 (en) 1999-12-21 2001-07-17 Vlasic Foods International, Inc. Microwave brownable potato toppings
JP3687072B2 (en) * 2002-10-17 2005-08-24 有限会社皆川商店 Microwave cooking method of raw meat and marine products, seasoning for microwave cooking, and microwave cooking food
DE102005025193A1 (en) * 2005-06-01 2006-12-07 Mühlenchemie GmbH & Co. KG Browning of food
US7405381B2 (en) * 2005-08-23 2008-07-29 Cem, Corporation Real-time imaging and spectroscopy during microwave assisted chemistry
US8883235B2 (en) 2011-02-23 2014-11-11 Conagra Foods Rdm, Inc. Ingredient delivery system for popcorn kernels
KR20130064883A (en) * 2011-12-09 2013-06-19 씨제이제일제당 (주) Low calorie and fat contents cracker composition containing the xylose, and the cracker, and method for manufacturing the cracker
CN112955027A (en) * 2018-10-26 2021-06-11 巴斯夫欧洲公司 Peptide bitterness masking
BR112021009729A2 (en) * 2018-11-20 2021-08-17 Fonterra Co-Operative Group Limited dairy product and process

Family Cites Families (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4448791A (en) * 1981-11-19 1984-05-15 Campbell Soup Company Brownable dough for microwave cooking
GB8510866D0 (en) * 1985-04-29 1985-06-05 Devro Inc Food browning agent
US4917907A (en) * 1987-08-14 1990-04-17 Campbell Soup Company Pie having a microwave brownable crust and method of baking same
US4968522A (en) * 1988-11-15 1990-11-06 Mallinckrodt, Inc. Browning agent for foodstuffs
US4882184A (en) * 1989-01-10 1989-11-21 International Flavors & Fragrances Inc. Process for microwave browning and product produced thereby
US4985261A (en) * 1989-01-10 1991-01-15 International Flavors & Fragrances Inc. Process for microwave browning proteinaceous fibrous meat products
JPH02222655A (en) * 1989-01-30 1990-09-05 Continental Baking Co Brown and served product packaged and making thereof

Also Published As

Publication number Publication date
WO1990012506A1 (en) 1990-11-01
US5108770A (en) 1992-04-28
DE69014109D1 (en) 1994-12-15
EP0469086B1 (en) 1994-11-09
EP0469086A1 (en) 1992-02-05
DE69014109T2 (en) 1995-06-01
CA2051704C (en) 2003-07-29
EP0469086A4 (en) 1992-07-15

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Legal Events

Date Code Title Description
EEER Examination request
MKLA Lapsed